Finally, tomato season! The crop in my mini-garden is just enough for a morning dessert (one cherry tomato a week, I figure I might as well eat it straight off the vine on my way out the door…tastes better that way, too!). So I couldn’t help myself but embellish the crop a bit with some hefty, palm-sized golden slicer tomatoes from the co-op. I saw them and all I could taste in my mouth was basil and olive oil and vinegar (sometimes the tongue just knows what it wants!).
- Golden slicer tomatoes (diced)
- Lots of basil (chopped)
- Olive oil (healthy helping)
- Vinegar (I used what I had, apple cider, and it still tasted fine! But go ahead, use your fancy balsamic.)
- Salt and pepper
- Asiago cheese (the poor woman’s parmesan) grated
- Garlic (minced)
Stir. Try not to eat it all up while you’re stirring.
Eat with bread, or just as a salad! Yum!
